Additional recipe published 5-23-2013
2 large baking potatoes, cooked and cooled
3 thick slices bacon, diced, for garnish
1 medium-size onion, chopped
4 cups unsalted chicken stock
1 1/2 cups flaked, cooked chicken
Salt and freshly ground pepper to taste
2 tablespoons plain low-fat yogurt for garnish
1 tablespoon snipped fresh chives for garnish
Cut potatoes into quarters lengthwise. Do not remove the skins.
Cut each quarter into 1/4-inch-thick slices and set the potatoes aside.
Saute bacon in a deep saucepan over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper toweling.
Pour off all but 1 tablespoon of the drippings.
Add the onion to the saucepan and saute until translucent. Add the stock and bring to boiling.
Add potatoes and the chicken. Simmer the soup for 5 minutes, stirring once or twice, to heat the chicken and the potatoes.
Season the soup with salt and pepper.
Garnish the soup with the bacon, yogurt and chives when ready to serve.
Makes 6 servings.
Per serving: 223 calories; 8g fat
